---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CREME CARAMEL
  Categories: Desserts, Low-cal
       Yield: 4 servings
  
       4 c  2% milk
       2    Rosemary sprigs
       1    Orange;zested in strips
       1 T  Vanilla
       1 c  Liquid egg substitute
       4 T  Sugar;super fine
       3 c  -Hot water
       4 ts Maple syrup;pure
 
 ----------------------------------GARNISH----------------------------------
       4    Rosemary sprigs
  
   “Creme caramel is a great favorite in many restaurants. It is basically a
   super rich baked egg custard made with added heavy cream. It looks small
   and innocent, but packs a devastating amount of ”shadow energy" (many
   calories with few nutrients). Our substitutions are indeed radical ...but
   they are delicious and reduce the fat significantly.
   
   Nutritional Profile:
   PER SERVING             CLASSIC                 MINIMAX
   Calories                759                     220
   Fat (gm)                63                      5
   Saturated fat (gm)      37                      3
   Calories from fat       74%                     19%
   Cholesterol (mg)        523                     18
   Sodium (mg)             67                      232
   Fiber (gm)              0                       0
   
   Time Estimate: Hands on, 30 minutes; Unsupervised, 2 hours
   Cost Estimate: Low
   
   Preheat the oven to 300F. In a large saucepan, heat the milk, rosemary and
   orange peel until just about to boil. Strain into a large bowl and stir in
   the vanilla, egg substitute and sugar. Pour the custard into 4 individual
   souffle dishes.
   Place a 9 inch X 9 inch baking dish on the oven rack. Place the filled
   souffle in the dish and pour in the hot water - the souffle dishes should
   be about three quarters submerged. Cover the baking dish loosely with foil
   and bake for 1 hour - the custard should be well set. Take the souffle
   dishes out of the water and let them cool a bit -a bout 1 hour.
   To serve: Loosen the custard from the souffle dish with a knife. Invert
   the dish over an individual serving plate and shake the custard out. Spoon
   1 Tsp of the maple syrup over the top. Garnish with a sprig of
   rosemary..voila! You can serve Creme Caramel at room temperature or cold.
   Serves: 4
  
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